CN108464333A - A kind of sugar-free biscuit and its processing method - Google Patents
A kind of sugar-free biscuit and its processing method Download PDFInfo
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- CN108464333A CN108464333A CN201810588727.4A CN201810588727A CN108464333A CN 108464333 A CN108464333 A CN 108464333A CN 201810588727 A CN201810588727 A CN 201810588727A CN 108464333 A CN108464333 A CN 108464333A
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- biscuit
- sugar
- free
- dough
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
A kind of sugar-free biscuit and its processing method belong to field of food producing technology., molding agitated by wheat flour, starch, sweetener, whey powder, ammonium hydrogen carbonate, sodium bicarbonate, water and palm oil etc., baking are made, since addition algal polysaccharides, liquid xylitol or liquid xylose substitute sucrose, mouthfeel is soft, on blood glucose without influence, is suitble to patients with diabetes mellitus.The present invention does not use high-temperature baking, not will produce noxious material, and to make the nutritional ingredients such as calcareous, vitamin, algal polysaccharides, xylitol completely retain in product, nutrient content is high.The present invention selects high-quality green non-pollution and the wheat through screening and removing impurities makees raw material, other raw materials also pass through strict standard screening, and made sugar-free biscuit is healthy pollution-free food.
Description
Technical field
The present invention relates to a kind of sugar-free biscuit and its processing methods, belong to field of food producing technology.
Background technology
Existing biscuit other auxiliary materials and food additives substantially with face, sugar, oil, are processed into through high-temperature baking,
Due to not fully taking into account the practical nutritive value of biscuit, and portions additive contains toxic component residual, by international food
Tissue is set to junk food.And traditional biscuit technique does not take into account that influence of the baking temperature to various raw material mostly,
The nutritional ingredient in part material may be destroyed, or even will produce noxious material.Sugar in traditional handicraft mostly uses sucrose, warp
Often feeding be containing the harm caused by such sugar biscuit it is well known, diabetes, hypertension, angiocardiopathy, obesity,
More or less related with sucrose of the modern civilization diseases such as decayed tooth, thus to make food, i.e., people seek to substitute sweetener in many ways
So-called sugarfree foods.More commonly used replacement sweetener is saccharin, and saccharin is industrial products, often edible in addition to taste is bad
Liver kidney can be damaged.Additionally, due to by technique and flavor effect, sugar-free biscuit develops slowly in China in recent years, disappears far from satisfaction
The demand of the person of expense.For consumer to the diversity of biscuit kind and the needs of taste, in order to better meet vast consumption
The demand of special consumer groups' body such as the edible demand of group, the especially middle-aged and the old, children and diabetic, urgent need will be developed
Develop sugar-free biscuit.
Invention content
To overcome the deficiencies of existing technologies, a kind of sugar-free biscuit of present invention offer and its processing method.
The sugar-free biscuit of the present invention is agitated by following raw materials according, molding, baking is made, and is parts by weight：
Sweetener in above-mentioned raw materials is one kind or combinations thereof in algal polysaccharides, liquid xylitol and liquid xylose.
The sweetener, preferably color and luster are colourless or yellowish, limpid, transparent, are visible by naked eyes impurity；Fragrance and taste
Taste：Odorless, sweet taste is mild, free from extraneous odour；Dry matter：69.5-84%.
Preferably, calcium and/or vitamin, dimension life can be added in the wheat flour in above-mentioned raw materials simultaneously during wheat crushing
The specific choice and dosage of element are according to this field convention.The nutrients such as calcium, vitamin are added in wheat flour, it is therefore intended that can be improved
The nutrient content of flour.
Ground palm oil in above-mentioned raw materials, preferably physical and chemical index requirement：Moisture and volatile matter content≤0.1%；Acid value≤0.3mg
KOH/g；Smoke point >=220 DEG C；Freeze requirement of experiment：5.5 hours or more clears are refrigerated at 0 DEG C.
Wheat flour in above-mentioned raw materials, preferably pink colour, bran star；No. CB42 sieve of fineness degree all passes through；Moisture≤14%；
Gluten value：24-30%；Ash content ＜ 0.55% (sampling observation value).
The processing method of the sugar-free biscuit of the present invention, steps are as follows：
1, it crushes：Select the nuisanceless wheat that fresh nothing is gone mouldy, after threshing sieving remove impurity and its his foreign matter, after crushing
Sieving for standby；Calcium and/or vitamin can also be added simultaneously during wheat crushing, the specific choice and dosage of vitamin are according to ability
Domain convention.
2, face is adjusted：Palm oil, sweetener and beta carotene (30% wt) are mixed first, stirring makes its mixing；Then
Ammonium hydrogen carbonate, soda and whey powder is added, adding water stirring makes its mixing.It is eventually adding above-mentioned wheat flour, starch, stirring makes
It is mixed into dough；The addition of raw material is as described above.10-15 minutes are stood to eliminate in dough after dough stirring maturation
Portion's stress.
3, it is molded：The dough modulated obtains biscuit raw embryo through lamination, calendering, molding；
4, it toasts：Biscuit raw embryo toasts to obtain ripe biscuit by oven tunnel.
Preferably, baking temperature is：235~255 DEG C of fire in a stove before fuel is added temperature, 230~250 DEG C of face fire temperature.Raw embryo passes through oven
The speed in tunnel is 130 ± 2 pages/point (often going)." fire in a stove before fuel is added temperature " and " face fire temperature " is the term in food-baking herein,
Finger is baked temperature below food and above.
Preferably, dough laminate is using three folding normal plane band laminations in above-mentioned steps 3, and dough passes through pressure roller several times successively
Roll-in, folding turn to 90 degree and repeat roll-in.
It is arranged by reason cake machine after biscuit cooling, obtains the biscuit of aligned orderly.
Present invention research substitutes the sweetener (sucrose) in traditional handicraft, trehalose, liquid using trehalose, liquid xylitol
After body xylitol enters blood, cell can be penetrated by not needing insulin, and mouthfeel it is soft can in small intestinal absorption, to blood glucose without
It influences.And Maillard reaction will not occur in biscuit baking process, it can effectively inhibit fatty acid, to biscuit color and luster
Control is easier than common product.Through crisp fine and smooth, the complete beautiful, flower of shape of sugar-free biscuit quality made from processing method of the present invention
The big recess of line clear patterns, nothing and foaming phenomena, taste faint scent is agreeable to the taste, and the calcium and vitamin contained in biscuit can be supplemented effectively
Needed by human body, actually a kind of amusement and travel eat good merchantable brand, are particularly suitable for that the middle-aged and the old, children and diabetic etc. are special to disappear
Take group.
The technical characterstic of the present invention is as follows：
(1), this product addition algal polysaccharides, liquid xylitol or liquid xylose substitute the sweetener (sugarcane in traditional handicraft
Sugar), after algal polysaccharides, liquid xylitol enter blood, cell can be penetrated by not needing insulin, and mouthfeel is soft can be in small intestine
Interior absorption.On blood glucose without influence, therefore it is suitble to special consumer groups' bodies such as diabetic edible.
(2), since traditional biscuit does not take into account that influence of the baking temperature to various raw material mostly, high-temperature baking can
The nutritional ingredient in part material can be destroyed, or even will produce noxious material, so this product is obtained by multiple comparison test
To best baking temperature, to make the nutritional ingredients such as calcareous, vitamin, algal polysaccharides, xylitol completely retain in product, battalion
It is high to support content.
(3), sugar-free biscuit of the present invention is due to selecting high-quality green non-pollution and the wheat through screening and removing impurities makees raw material, other
Raw material also passes through strict standard screening, therefore made sugar-free biscuit is healthy pollution-free food.
Specific implementation mode
The following examples are further illustrations of the invention, however, the present invention is not limited thereto.Raw material is wanted in embodiment
Ask as follows：
The requirement of palm oil, preferably physical and chemical index：Moisture and volatile matter content≤0.1%；Acid value≤0.3mg KOH/g；Smoke point >=
220℃；Freeze requirement of experiment：5.5 hours or more clears are refrigerated at 0 DEG C.
Wheat flour, preferably pink colour, bran star；No. CB42 sieve of fineness degree all passes through；Moisture≤14%；Gluten value：24-
30%；Ash content ＜ 0.55% (sampling observation value).
Sweetener trehalose, liquid xylitol and liquid xylose, preferably color and luster are colourless or yellowish, limpid, transparent, nothing
Naked eyes visible foreign；Fragrance and flavour：Odorless, sweet taste is mild, free from extraneous odour；Dry matter：69.5-84%.
Embodiment 1：
It is first that 29 kilograms of palm oils, 10 grams of beta carotene (30%wt), 80 kg liquid xylitols, algal polysaccharides are mixed
Conjunction is poured into a mixing bowl, and stirring makes its mixing；Then be added in cylinder 6.25 kilograms of ammonium hydrogen carbonate and 3.5 kilograms of soda, 3 kilograms
Whey powder, then add 60 kg of water, stirring makes its mixing；250 kilograms of wheat flour for smashing it through 60 mesh is passed through in selection, together with 13 public affairs
It crosses after jin starch mixing in 10-20 mesh sieve addition a mixing bowl and stirs together, dough is stirred and then stands 10 minutes.It will be stirred
Dough calendering formation obtains biscuit raw embryo；Molding biscuit raw embryo, which is put into oven, toasts, and natural cooling is made after biscuit is come out of the stove
Obtain sugar-free biscuit.
Embodiment 2：
First by 60 kilograms of palm oils, 10 grams and 5 kilograms algal polysaccharides of beta carotene (30%wt), 70 kg liquid xyloses
Mixing is poured into a mixing bowl, and stirring makes its mixing；Then 6 kilograms of ammonium hydrogen carbonate and 3.8 kilograms of soda, 4 kilograms of whey powders are added,
Again plus 60 kg of water, stirring make its mixing；280 kilograms of the wheat flour of 60 mesh is crossed in selection after crushing and synchronizing and calcium is added, even
It is stirred together with being crossed after the mixing of 19 kg of starch in 10-20 mesh sieve addition a mixing bowl, the dough being stirred stands 10 minutes.It will stir
It has mixed dough calendering formation and has obtained biscuit raw embryo；Molding biscuit raw embryo, which is put into oven, toasts, and sugar-free is made after natural cooling
Calcium milk biscuit.
Embodiment 3：
First by 40 kilograms of palm oils, (30%) 10 gram of beta carotene and 10 kilograms of algal polysaccharides, 60 kg liquids wood
Sugar alcohol mixing is poured into a mixing bowl, and stirring makes its mixing；Then 4 kilograms of ammonium hydrogen carbonate and 2.5 kilograms of soda, 2 kilograms of breasts are added
Clear powder, then add 40 kg of water, stirring makes its mixing；The wheat flour of 60 mesh is crossed in selection after crushing and synchronizing and vitamin C is added
180 kilograms, 10-20 mesh sieve is crossed after being mixed together with 17 kg of starch, the dough standing for stirring, being stirred is added in a mixing bowl
10 minutes.Dough calendering formation will be stirred and obtain biscuit raw embryo；Molding biscuit raw embryo, which is put into oven, toasts, natural cooling
Vitamin sugar-free biscuit is made afterwards.
Embodiment 4：
As described in Example 1, calcium and vitamin A, B is added except that synchronizing when wheat crushing, is given birth to which dimension be made
Plain sugar-free calcium milk biscuit.
Claims (5)
1. a kind of sugar-free biscuit, it is characterised in that composition of raw materials component is as follows, is parts by weight：
2. sugar-free biscuit as described in claim 1, it is characterised in that the sweetener be algal polysaccharides, liquid xylitol and
One kind or combinations thereof in liquid xylose.
3. the processing method of sugar-free biscuit described in a kind of claim 1, steps are as follows：
(1) it crushes：Select the nuisanceless wheat that fresh nothing is gone mouldy, after threshing sieving remove impurity and its his foreign matter, smash it through
It sieves spare；Calcium and/or vitamin can also be added simultaneously during wheat crushing；
(2) face is adjusted：Palm oil, sweetener and beta carotene (30%) are mixed first, stirring makes its mixing；Then carbon is added
Sour hydrogen ammonium, soda and whey powder, adding water stirring makes its mixing；It is eventually adding above-mentioned wheat flour, starch, stirring makes its mixing
Uniformly at dough；10-15 minutes are stood after dough stirring maturation；
(3) it is molded：The dough modulated obtains biscuit raw embryo through lamination, calendering, molding；
(4) it toasts：Biscuit raw embryo toasts to obtain ripe biscuit by oven tunnel.
4. the processing method of sugar-free biscuit as claimed in claim 3, it is characterised in that baking temperature in the step (4)
For：235~255 DEG C of fire in a stove before fuel is added temperature, 230~250 DEG C of face fire temperature.
5. the processing method of sugar-free biscuit as claimed in claim 3, it is characterised in that dough laminate is in the step (3)
Using three folding normal plane band laminations, dough passes through the roll-in several times of pressure roller, folding, turns to 90 degree and repeat roll-in successively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810588727.4A CN108464333A (en) | 2018-06-08 | 2018-06-08 | A kind of sugar-free biscuit and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810588727.4A CN108464333A (en) | 2018-06-08 | 2018-06-08 | A kind of sugar-free biscuit and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108464333A true CN108464333A (en) | 2018-08-31 |
Family
ID=63261935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810588727.4A Withdrawn CN108464333A (en) | 2018-06-08 | 2018-06-08 | A kind of sugar-free biscuit and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108464333A (en) |
-
2018
- 2018-06-08 CN CN201810588727.4A patent/CN108464333A/en not_active Withdrawn
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Application publication date: 20180831 |
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| WW01 | Invention patent application withdrawn after publication |